Beef Tapa Recipe
Estimated preparation & cooking time: 30 minutes
Beef Tapa Ingredients:
1/2 kilo lean beef, thinly sliced
1/2 cup fish sauce (patis)
1/4 cup refined sugar
3 teaspoons salt
1 head garlic, crushed and minced
1 teaspoon ground pepper
1/2 cup cooking oil
Beef Tapa Cooking Instructions:
Mix all ingredients in a mixing bowl
Marinate for at least an hour or keep in the refrigerator overnight.
In a large wok, heat cooking oil.
Fry the marinated beef for 15 minutes or until golden brown.
Serve hot with steamed rice or fried rice.
Serving Tip:
Beef tapa goes great with any of the following:
Atchara (pickled green papaya).
White vinegar with hot chili peppers
Sliced red tomatoes.
With fried egg and fried rice (Tapsilog)
To avoid rice getting spoiled, add a spoon of white vinegar for every 3 cups of uncooked rice before cooking.
Pork / Chicken Adobo Recipe
Estimated cooking time: 50 minutes.
Adobo Ingredients:
1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
choice of either 1 kilo of pork or 1 kilo of chicken
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
1 teaspoon paprika
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
Salt and pepper to taste
3 tablespoons water
Adobo Cooking Instructions:
In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
Add salt and/or pepper if desired
Bring to a boil then simmer for an additional 5 minutes.
Serve hot with the adobo gravy and rice.
Adobo Cooking Tips:
You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.
To avoid rice getting spoiled, add a spoon of white vinegar for every 3 cups of uncooked rice before cooking.
Lovely Allure Ace Neo
Delete Comment
Are you sure that you want to delete this comment ?